I've had a few things from Modernist Pantry sitting the back of the pantry for a while and haven't had much of a chance to experiment with them, until now. I came across a post on Ideas In Food, they had a fun take on Burrata, instead of mozzarella with a soft curd and cream centre, they made it from banana. I had to try it, well the method at least.
I was having another go at caramelised carrot soup, and the idea floated from the recesses of my mind to try the Burrata method with it. Now I'm no expert when it comes to using things such as agar agar and locust bean gum, so the measurements on here are derived from the percentages on Ideas in Food (which I figured out by weight at salt 0.3%, locust bean gum 0.04% and agar 0.35%).
Make the soup (recipe) but use the weights below, stop after you have puréed it and passed it through a sieve and don't add the peanut butter.
Soup ingredients:
500 grams Carrot
25 grams Olive Oil
200 grams Stock
Buratta ingredients:
2.4 grams Salt
0.27 grams Locust Bean Gum
2.7 grams Agar Agar
Weigh out the dry ingredients. Accurate digital scales are essential.
Pour the soup into a blender, turn it on, when a vortex has formed, sprinkle in the powders and let it run for 15 seconds so they disperse.
Pour out the soup in to a dish and let it cool on the bench. Once it has formed a solid gel, place one third of it in the fridge.
Blend one third of it to make a fluid gel, and chop last third to resemble curds. Combine in a bowl and season with some caraway seeds, mix together.
Take a square of plastic wrap and place 2 tablespoons of the mix in the centre, bring up the corners and twist (to create a ball) and secure with a length of kitchen string. Place the balls on a tray and put in the freezer for 3-4 hours.
Unwrap the frozen balls and place back in the freezer while the gel from the fridge melts over a low heat. Use a metal skewer or toothpick as I did to dip each of the balls in the melted gel (do two coats). Place the dipped balls on a tray in the fridge to defrost.
Dressed with a little extra olive oil, parsley, caraway and chilli.
